The crab's claws, legs and main body section yield the delicately flavoured, flaky white meat. Brown meat comes from the top shell cavity and is more richly flavoured, with a softer, grainier texture. The low-fat white meat is protein rich, while the higher-fat brown meat is packed with those all-important omega-3 fatty acids.
While wild seafood can't be classified as organic, we always make sure ours is seasonal and sustainable. At Coombe Farm Organic we source all of our shellfish from local Devon suppliers, and our crabs are cooked and dressed as soon as they're landed, so you can be assured of ultimate freshness. Our crabs are pot caught and hand selected, making sure any under-sized specimens or egg-carrying females are returned live to the sea.
For an easy but impressive supper, combine brown and white crabmeat with al dente linguine, a good squeeze of lemon juice and a generous handful of chopped parsley. The summery flavours are clean and simple but tasty and distinctive. Alternatively, whip up some mini crab cakes to serve as a light starter or canapé. A combination of hot red chilli, fiery ginger and earthy coriander brings out the sweetness of the crabmeat and works beautifully with chilled sparkling wine.